She Strengthens

Savory Mexican-Style Baked Tilapia Recipe

A Delicious Twist on a Classic Dish

Looking for a flavorful and easy-to-make seafood recipe? Look no further! This Mexican-style baked tilapia dish is a creative spin on the traditional Veracruz-style red snapper. With its vibrant flavors and simple preparation, it’s sure to become a staple in your kitchen.

Choosing Sustainable Seafood

When shopping for tilapia, make sure to opt for fillets from a source that practices sustainable aquaculture. The Monterey Bay Aquarium’s Seafood Watch program is a great resource for finding eco-friendly seafood options.

Recipe Highlights

• Servings: 4-6
• Difficulty: Easy
• Total Time: 1 hour 10 minutes
• Active Time: 20 minutes

Ingredients

• 1 1/2 pounds tilapia fillets (4-6 fillets)
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, halved and thinly sliced
• 1 small red bell pepper, seeded and thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon dried Mexican oregano
• 1 (14.5-ounce) can diced tomatoes with juices
• 1/2 cup pitted green olives, roughly chopped
• 1 heaping tablespoon capers
• 1/3 cup chopped fresh cilantro
• Kosher salt
• 2 limes

Preparing the Fish and Sauce

Preheat your oven to 400°F. In a baking dish, arrange the tilapia fillets in a single layer, slightly overlapping. Season with salt and drizzle with the juice of 1/2 lime. Set aside while you prepare the sauce.

The Flavorful Sauce

In a frying pan, warm the olive oil over medium heat. Add the sliced onion and bell pepper, cooking until golden and softened, about 10 minutes. Add the minced garlic, chili powder, and oregano, cooking for an additional minute. Then, add the diced tomatoes, simmering until they soften, about 10 minutes. Stir in the chopped olives, capers, salt, and pepper, followed by the juice of 1/2 lime.

Baking and Serving

Pour the sauce over the tilapia fillets, covering them evenly, and cover the dish with foil. Bake until the fish is cooked through, 10-20 minutes depending on the thickness of the fillets. Remove the foil, scatter with chopped cilantro, and serve with wedges of the remaining lime. Enjoy!